Chinese Stuffed Tofu Recipe

Seasoned ground pork is balled up and stuffed into tofu squares before being lightly steamed and drizzled with an umami-packed sauce. This transforms an ordinary tofu dish into a hearty meal you can eat on its own or paired with steamed rice.

Prep Time

20 mins

Cooking Time

10 mins

Ready In

30 mins

Yield

4

Cuisine

Asian

Cooking Method

Steam

Chinese Stuffed Tofu Ingredients

70 grams ground pork

2 teaspoons ginger, peeled, chopped

60 grams salted fish (like tinapa)

1 320-gram block firm tofu (tokwa)

4 teaspoons chinese cooking wine

ground white pepper, to taste

1/4 teaspoon salt

2 tablespoons cornstarch

1 scallion

2 tablespoons oyster sauce

2 tablespoons dark soy sauce

How to Make Chinese Stuffed Tofu

Mix the ground pork and ginger together. Remove the skin from the salted fish, and flake. Mix with the pork and ginger until well-combined. Set aside.

Cut tofu into 2-inch squares about 3/4-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. Stir the excess tofu in with the pork mixture. Add the wine, a pinch of white pepper, and salt to the meat mixture. Mix well.

Divide the meat among the tofu pieces, and place on a heat-proof plate. Steam the plate of tofu in a preheated wok or steamer, covered, for about 10 minutes.

While the tofu is steaming, mix cornstarch with 2 tablespoons water and set aside. Slice the scallion, and set aside.

When the tofu is heated and the pork is cooked through, carefully remove the plate from the wok. Pour any excess liquid back into the wok and add more water if needed to make about a quarter cup of the steaming liquid.

Heat the liquid to a simmer, and add the oyster sauce and dark soy sauce. Stir and then pour in the cornstarch mixture, stirring to prevent clumping. Simmer the sauce until thickened. Remove from heat and pour the sauce over the tofu and garnish with scallions before serving.